Method

1

Melt sugar in 200ml of water over heat, when dissolved add basil and remove from heat. Blend into a mixer, then add the remaining water, Limoncello or lemon juice and stir well.

2

Allow cooling first, then place into the fridge for 2hrs or till chilled.

3

Add liquid into an ice cream churner till set, or place into the freezer until set, if freezing sorbet in the freezer make sure to stir mixture well with a fork every 30min in the 1st hr, then every 15min till set. Remove from freezer 15min before serving.

4

Bring oil to 180c then fry basil leaves for 5-10 sec till crispy, remove an place on paper towel.

5

To serve, scoop 1 or more into a wide & low glass or bowl, sprinkle biscuit crumble over the top, the a teaspoon of jam and garnish with fried basil and dust with icing sugar.

Prep Time30 minsCook Time10 minsYields4 Servings

Join Chef Luca and cook this delicious recipe from his TV show Luca's Key Ingredient on Channel 10!

CategoryDifficultyIntermediate
 

Ingredients

 1 bunch of basil, choose small leaves if possible (leaves only) – save 10 leaves to fry
 70 g caster sugar
 50 ml of limoncello or 1 lemon, juice only
 400 ml water
 100 g plain biscuits of your liking crumbled
 100 g Chef Luca Ciano Tomato Basil Chilli Jam or a jam of your liking
 250 ml vegetable oil
 50 g icing sugar, to garnish

Ingredients

 1 bunch of basil, choose small leaves if possible (leaves only) – save 10 leaves to fry
 70 g caster sugar
 50 ml of limoncello or 1 lemon, juice only
 400 ml water
 100 g plain biscuits of your liking crumbled
 100 g Chef Luca Ciano Tomato Basil Chilli Jam or a jam of your liking
 250 ml vegetable oil
 50 g icing sugar, to garnish

Directions

1

Melt sugar in 200ml of water over heat, when dissolved add basil and remove from heat. Blend into a mixer, then add the remaining water, Limoncello or lemon juice and stir well.

2

Allow cooling first, then place into the fridge for 2hrs or till chilled.

3

Add liquid into an ice cream churner till set, or place into the freezer until set, if freezing sorbet in the freezer make sure to stir mixture well with a fork every 30min in the 1st hr, then every 15min till set. Remove from freezer 15min before serving.

4

Bring oil to 180c then fry basil leaves for 5-10 sec till crispy, remove an place on paper towel.

5

To serve, scoop 1 or more into a wide & low glass or bowl, sprinkle biscuit crumble over the top, the a teaspoon of jam and garnish with fried basil and dust with icing sugar.

Basil Sorbet, crumble with tomato basil & chilli jam, crispy basil